Can I use fresh pumpkin instead of canned?

Sure. I’ve done it a couple times, usually when I’ve roasted a pumpkin for something else and had a bit left over. Just make sure it’s mashed up smooth and not too watery. If it feels loose, blot it with a paper towel. That said, I mostly just use canned. It’s easy, it works every time, and no one can tell the difference.

Do I have to put them in the fridge?

Only if you’re not planning to eat them in the next day or two. If your kitchen’s cool and you cover the pan, they’ll be fine on the counter. But if it’s warm out, or if you’re the kind of person who forgets leftovers, stick them in the fridge. They stay soft and honestly taste just as good cold.

What if I don’t like chocolate?

Totally fair. They’ll still turn out fine without it. The bars will be more like a soft pumpkin blondie. You could toss in chopped pecans or walnuts, or even dried cranberries if you want something extra. But they’re also really nice just plain, soft, spiced, a little sweet.

How do I know when they’re baked just right?

I go by feel more than timers. The edges should start to pull away from the pan a little, and the top shouldn’t look shiny or raw in the center anymore. Stick a toothpick in the middle, if it comes out with a few soft crumbs, you’re done. If it’s still wet, give it a few more minutes. But don’t wait until it’s totally clean, you’ll lose that soft center.

Pumpkin Chocolate Chip Bars – The Best Cozy Fall Treat

Description

These pumpkin chocolate chip bars are soft, tender, and packed with cozy flavor. Made with simple pantry ingredients, this one-bowl recipe is perfect for fall or any time you’re craving something warm, homemade, and unfussy.

Ingredients

Scale

4 tablespoons unsalted butter, very soft
1/3 cup canola oil (or any mild oil)
3/4 cup brown sugar
1/2 cup granulated sugar
1 (15 oz) can pumpkin purée
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 teaspoon baking soda
2 1/4 cups all-purpose flour
12 oz milk chocolate chips

Instructions

1. Preheat your oven to 350°F and grease a 9×13 baking pan.

2. In a large bowl, stir together the butter, oil, sugars, and pumpkin until smooth.

3. Add the egg, vanilla, salt, pumpkin pie spice, and baking soda. Stir again.

4. Add the flour and mix until just combined. The batter will be thick.

5. Fold in most of the chocolate chips, saving some for the top.

6. Spread the batter evenly into the pan and sprinkle with remaining chips.

7. Bake for 25–30 minutes, or until the top is set and a toothpick comes out with a few moist crumbs.

8. Let cool in the pan before slicing and serving.

Notes

If using fresh pumpkin, make sure it’s thick and not watery.
Store at room temp for 2 days or refrigerate for up to a week.
Freeze individually wrapped bars for up to 2 months.
Add-ins like chopped walnuts, pecans, or dried cranberries work beautifully too.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 180
Sugar: 15g
Sodium: 120mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg

Keywords: pumpkin bars, pumpkin chocolate chip bars, fall desserts, easy pumpkin recipe